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A pineapple strawberry melomel with pureed pineapple and pureed strawberries.
Yeast notes. Red Star Montrachet wine yeast rehydrated at brew time with 2 teaspoons of yeast nutrient.
Brew notes. The fruit came out of the freezer the day before and was mostly thawed. We started the honey in the kettle with water and heated to about 160 degrees F and kept hot for a little over 15 minutes. We put the pureed fruit into the bucket and poured the hot must in. After stirring there was still a chunk of frozen pineapple, so we fished the chunk out and put it in a pot with some water and heated it up and poured it back into the bucket. The temperature of the must was about 100 F when we pitched the yeast. Topped off with water to about 5 1/2 gallons, stirred and stored with a bubble lock.
July 7, 2017 - brewed a pineapple strawberry melomel.
September 30, 2017 - racked.
July 6, 2018 - the lees took up close to 1/4 of the carboy. I believe it was the pineapple puree that settled out. We carefully racked into a bucket before bottling. This was a small batch after losing much during racking. Tastes pretty good with lots of pineapple flavor, but needs more aging in the bottle.